34 BULLETIN 1246, U. S. DEPARTMENT OF AGRICULTURE. 
Furthermore, the grade of a wholesale cut of beef is the same as 
that of the carcass from which it is taken. For example, a loin of 
beef from a steer carcass is Xo. A 1 or Prime, No. 1 or Choice. No. '2 
or Good, Xo. 3 or Medium. Xo. 4 or Common, or Xo. 5 or Cutter, ac- 
cording to the grade of steer carcass from which it came. Xo. 6 or 
Canner is not sold in wholesale cuts. 
The grades of wholesale cuts thus established are more numerous 
than those commonly used by the trade. (See page 47.) There 
would seem, however, to be little logic in dividing carcass beef into 
six or seven grades and then dumping all wholesale cuts derived 
from such carcasses into three or four grades. Obviously, the grade 
of a given piece of meat is not changed by reducing the carcass or 
side to wholesale, or even retail, cuts. 
Both carcasses and cuts are graded on the basis of conformation, 
finish, and quality, but in the case of carcasses the degree of quality, 
finish, and conformation must be determined almost entirely by mere 
observation of the surfaces of the carcass or sides, whereas in whole- 
sale cuts the cut surface of the meat frequently reveals evidences 
which were not apparent in the whole carcass or side. Among such 
evidences color, texture, grain, marbling, and the relative propor- 
tions of flesh, fat, and bone may be named. For this reason it is 
possible to grade cuts with greater exactness than carcasses. 
A dark flesh, for example, generally indicates poor quality, ab- 
sence of finish, advanced age, or an overheated or feverish condition 
or incomplete bleeding at time of slaughter. It is also probable 
that feeding of miscellaneous feeds, such as bread and kitchen and 
garden waste, produce a similar condition in the flesh. All grades of 
beef, however, will become darker when exposed for a brief interval 
to warm air, or for a longer period in coolers. Correct judgments, 
however, may be formed under any temperature at the time a cut 
is made. 
It is impracticable to discuss the grades of wholesale cuts by 
classes, as was done in the case of carcasses. There is striking sim- 
ilarity in quality and finish between the correponding grades of 
cuts from steers, heifers, and cows. There are important differences 
in conformation and depth of flesh, however. Any striking differ- 
ences due to class characteristics are indicated under the descrip- 
tion of each grade. It should also be added that the following de- 
scriptions of grades of wholesale beef cuts apply only to steer, 
heifer, and cow beef. Bull beef and stag beef of the lower grades 
are not commonly sold over the butcher's block. 
GRADES OF BEEF ROUNDS. 
Under the Chicago method of cutting, a beef round represents 
about 24 per cent of the side, and includes the round or buttock, 
rump, and shank. The buttock is the round proper, and is espe- 
cially economical for the average consumer because of the large 
amount of lean meal and the relatively small percentage of fat and 
bone. The boned Pump and "heel." or lower part of the round, are 
excellent \'n\- roasts. 
A- in oilier wholesale cuts, the class and grade 01 a round are 
determined by the class and grade of the carcass from which it 
